| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | lb | BACON;SLICED FZ |
| 20 | lb | CABBAGE WHITE FRESH |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE : 1. CHOP RAW BACON UNTIL CRISP. DRAIN; CRUMBLE BACON. 2. DIVIDE CABBAGE INTO 2 BATCHES. 3. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING. ADD CRUMBLED BACON TO EACH BATCH. 4. ADD AN EQUAL QUANTITY OF SALT AND PEPPER TO EACH BATCH. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 8 OZ PRECOOKED BACON, CHOOPED, MAY BE USED. HEAT WITH CABBAGE. Recipe Number: Q01202 SERVING SIZE: 1/2 CUP (2 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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